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Using seasonal vegetables, Summer Vegetable Fried Rice is a versatile side dish that you can add any veggies you like to and is on the table in under 30 minutes.

Peppers, carrots, peas and onions in fried rice

Everyone loves a good veggie fried rice and I love to load it with as many as my favorite vegetables as possible and customize depending what is in season.

The combination of vegetables I used in this dish are onions, sweet peppers (the small colorful ones you find in the produce section in the little bags) summer squash, carrots and fresh peas. Frozen peas can also be used if you can’t find fresh.

A spoonful of rice

Optional additions

For a delicious, sweet bite, I like to add fresh pineapple pieces. You could also add fresh orange segments too. Make it a meal, add cooked chicken, beef, shrimp or tofu.

Serving suggestion

This rice was part of a complete meal with Slow Cooker Orange Chicken Wings (< click text for recipe link) and simple sautéed snow peas.

Fried rice from overhead with wings, peppers and vegetables

Which rice is best for fried rice

Short grain, white rice is what I like to use. It is also best if the rice has been cooked and cooled, so leftover rice or make the rice ahead is what you want to prevent it clumping.

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Yield: 8 cups

Summer Vegetable Fried Rice

Colorful vegetable fried rice in an oval serving dish

Easy fried rice with summer vegetables like zucchini, carrots, peppers and peas.

Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes

Ingredients

  • 2 tablespoons + 1 tablespoon canola or vegetable oil
  • 1 cup (4 ounces) yellow onion, chopped
  • ⅓ cup (35 grams) sweet peppers, chopped
  • ⅓ cup (68 grams) zucchini/courgette, chopped small
  • ⅓ cup (32 grams) carrots, chopped into small matchsticks
  • ⅓ cup (53 grams) fresh peas
  • 2 garlic cloves, finely chopped
  • 2 large eggs, room temperature, beaten
  • 2 cups (280 grams) cooked rice, cold
  • 2 tablespoons soy sauce
  • 2 green/spring onions, chopped

Instructions

  1. To a heavy skillet, add the 2 tablespoons oil over medium heat. Add the onion, peppers and squash, cook for 5 minutes stirring often. Stir in the carrots, peas and garlic cook 1 minute. Remove from the pan.
  2. Add the remaining tablespoon oil  to the pan and turn the heat up to high. Add the rice and press in an even layer. Brown the rice slightly in the oil, stirring to mix with the oil.
  3. Make a well in the center by pushing the rice to the edge of the pan and add the beaten egg. As it starts to set, fold in the rice and mix to break up the egg. Add the vegetables and soy sauce, stir to combine well. Serve immediately garnished with green onions.

Nutrition Information

Yield

8

Serving Size

1/2 cup
Amount Per Serving Calories 115Total Fat 3gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 2gCholesterol 47mgSodium 243mgCarbohydrates 18gFiber 2gSugar 3gProtein 4g
© Janette
Cuisine: Asian / Category: Side dishes

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